Monday, October 29 – Apple Stuffed Bacon Wrapped Pork Chops

Ingredients

8x 1 1/2″ thick boneless pork loin chops

1 tablespoon coconut oil

1 cup chopped onions

2 teaspoons minced garlic

3 apples, peeled, cored, and diced

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon rosemary

1 teaspoon thyme

1 tablespoon grainy mustard

16 slices nitrate free bacon

 

Directions

Preheat oven to 400°.

In a large frying pan, over medium heat, melt coconut oil. Sautee onions for 3 minutes. Add minced garlic and sautee for 1 minute more. Add apples and sautee for 5 minutes, until the apples begin to soften. Stir in salt, pepper, rosemary, and thyme. Remove from heat and stir in grainy mustard.

Cut a slit into the sides of the pork chops, about 2″ long. Using your knife, shape the slit into a pocket in the pork chop. Scoop the apple filling into the pork chop, about 2 tablespoons per pork chop. Lay 2 strips of bacon over each pork chop, being sure to cover the slit in the side and ensuring the ends of the bacon are under the pork chop.

Bake on a large baking sheet for 45 minutes, or until cooked through.